So far we’re milking this Saturday for all it’s worth.
Three batches of basil pesto, a lazy lunch of Tuscan tuna and bean sandwiches on homemade Irish whole wheat sodabread the Wisconsin Badgers game, a couple rounds of cribbage and portabello swiss burgers on the grill.
Juicy ground beef blended with Worcestershire sauce, horseradish, garlic, onion and rosemary, formed into plump patties and cooked alongside two large portabello mushrooms on the stovetop grill. Several thick slices of lacey swiss cheese melted beautifully atop the burgers, covering them in a blanket of white. Everything snug between toasty onion rolls.
He was especially pleased with these, stopping only briefly between oversized mouthfuls to utter an “I love this” or “I can’t believe how much I miss beef burgers.” He told me it was another Heather original triumph. He was wrong, though. It was his concept. He saw the mushrooms in the store and immediately his mind ran to mushroom swiss burgers. My only contributions were the flavorings for the patties. Job well done to him. These were a knockout.
Balsamic-Red Wine Marinated Portobello Swiss Burgers [serves 2 (+ 2 extra for the freezer)]
1/4 c balsamic vinegar
1/4 c red wine [any leftover red wine will do, we used shiraz]
1/2 c olive oil
2 medium to large portobello mushrooms, wiped clean and stems removed
1 ½ to 1 2/3 lb lean (90%) ground beef, chilled
1 T Worcestershire sauce
1 t prepared horseradish
1 t (or more) fresh rosemary, minced
¼ t salt
5 good cranks of fresh black pepper, about ¼ t
several slices of lacey Swiss cheese, relatively thin for better melting
2 onion rolls, toasted under the broiler or in a 350° F preheated oven for 8-10 minutes
In a shallow casserole dish, whisk together the balsamic, red wine and olive oil. Add portobellos and turn over on themselves several times to thoroughly coat. Allow to marinate on the counter for about 1 hour, turning occasionally.
In a medium bowl, use your hands to mix together the beef, Worcestershire sauce, horseradish, rosemary, salt and pepper. Form into 4 large patties and set on a plate; chill in the refrigerator for at least 30 minutes or up to 1 hour.
Preheat a stovetop grill (or outdoor variety) to medium-high. Spray lightly with cooking spray, then add patties and mushrooms.
For the patties: Grill 4 minutes per side for medium or 5 minutes per side for medium well. Top with the cheese during the last 2 minutes of cooking and cover with a pan/grill lid.
For the portobellos: Grill 5 minutes per side, until tender and browned. [Our ‘shrooms were massive, so we kept them on a minute or so longer.]
Top each toasty roll bottom with a cheese-coated patty, portobello mushroom and a toasty roll top. We cut ours in half for easier eating – these are monsters!
A squirrel bread original.
**Last chance to vote for my recipe on TheKitchn! Thanks!!